Last night I made a double-batch of eggnog scones for a brunch this morning.  I had eggnog; I was supposed to bring a baked good; I made scones.  I found some awesome-looking eggnog muffins, but muffins are such a commitment at a brunch:  you need little things, or things you can break into pieces.  And go back for more.  And some more again.

I’ve heard requests for the recipe.

Recipe.

Blog explanation.

Now, I used whole wheat pastry flour, trying to redeem some sort of nutritional value.  I whompawhompawhompahed with my biscuit cutter (a description I could NOT for the life of me remember this morning, having to describe with hand motions, “You know:  it’s flat and has four wire thingies that go around like this, and you take your thumb here and grip and go whompawhompawhompa” – or something like that) for quite some time, which some people say is key and others say makes tough scones.  I used less flour, more eggnog, I think a large egg and an extra large egg, Darigold eggnog (much better than whatever’s at Freddies), butterscotch chips (which deemed an “ooooh” from the Hubby), and raw sugar on top.  When it came to adding the wet goods, I mixed until barely combined – lots of butter bits and still kind of flour-y.  Molded into rounds on a silpat (first time I’ve used them:  had them for about four years), used a pizza cutter, separated, and eggnogged/sugared the tops.

I also was in a good mood while making these.  I had a disastrous attempt at making peanut butter popcorn (apparently when boiling sugar and honey, one shouldn’t do it on high for five minutes), and was nervous, but listening to the latest Trekcast talking about Deanna Troi’s mom (SO funny, if you’re into that sort of thing, which I know many people just shut down and lost respect for me, but hey:  it’s my heritage) made me giggle, and I think that helped the scones.

I also found out that some friends had made the very same kind and we all had different results.  Mine were deemed “biscuit-like”, which I hope is a good thing.

They’re best first thing out of the oven, but will still be edible the next day (stupid Oregon humidity making them all sticky-like).

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